Pork Roast And Cabbage Slow Cooker Recipes

Steps:

• Line bottom of a 6-qt. slow cooker with 4 bacon strips. Sprinkle all sides of roast with salt; place in slow cooker. Arrange remaining bacon over top of roast., Cook, covered, on low 8-10 hours or until pork is tender. Add cabbage, spreading cabbage around roast. Cook, covered, 1 to 1-1/4 hours longer or until cabbage is tender. , Remove pork to a serving bowl; shred pork with 2 forks. Using a slotted spoon, add cabbage to pork and toss to combine. If desired, skim fat from some of the cooking juices; stir juices into pork mixture or serve on the side.

Steps:

• In a small bowl, whisk the first nine ingredients until blended. Place onion in a 5-qt. slow cooker. Place roast, potatoes and carrots over onion. Pour sauce mixture over top. Cook, covered, on low 6-8 hours or until pork and potatoes are tender., Remove roast and vegetables from slow cooker; keep warm. Transfer cooking juices to a small saucepan; skim fat. Bring juices to a boil. In a small bowl, mix cornstarch and water until smooth; stir into cooking juices. Bring to a boil; cook and stir 1-2 minutes or until thickened. Serve with roast and vegetables.

Steps:

• Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker.
• Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast.
• Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.

Steps:

• Cut carrots in half lengthwise and then into 2-in. pieces. Place in a 5-qt. slow cooker. Add the water, soup mix, garlic and celery seed. Cut roast in half; place over carrot mixture. Sprinkle with salt and pepper. Cover and cook on high for 2 hours., Reduce heat to low; cook for 4 hours. Add cabbage; cook 2 hours longer or until the meat and cabbage are tender., Remove meat and vegetables to a serving plate; keep warm. If desired, thicken pan drippings for gravy and serve with the roast.

Steps:

• Combine cabbage, onion, brown sugar, and vinegar in 4 to 4 quart slow cooker. Sprinkle roast with salt and pepper and brown in heavy skillet, about 5-6 minutes total, turning until browned on all sides. Place pork in slow cooker; cover, and cook on Low for 7-8 hours until pork registers 160 degrees F.

Steps:

• Season pork with 1/4 tsp of the salt and pepper.
• Add the cabbage to a 6 qt slow cooker.
• Top with potatoes; spread apple cubes on top in an even layer.
• Add pork.
• In a small bowl, whisk vinegar, wine, sugar, caraway seeds and allspice.
• Pour around meat.
• Cover and cook on hight heat for 4 1/2 hours or on low heat for 7 hours.
• Uncover cooker and transfer pork to a cutting board.
• Cover loosely with foil and let rest 5 minutes.
• Season cabbage mixture with remaining 1/2 tsp salt.
• Transfer potatoes and cabbage mixture to a platter. Cut pork into thick slices; spread on top of cabbage.
• Serve warm, drizzle with cooking liquid.

Steps:

• Heat oven to 160C/fan 140C/gas 3. Cut the pork into thick slices, about 3cm thick. Coarsely crush the peppercorns and sprinkle over the pork along with the thyme and some salt and pepper.
• Heat 2 tbsp oil in a large flameproof casserole, then add the onions and fry until lightly browned. Add the cabbage and stir well, then add the apples and wine and cook until the cabbage starts to soften. Finally, add the chestnuts, 1 tbsp of the jelly, salt and pepper, and bring to the boil. Cover and simmer for 5 mins.
• Meanwhile, heat 1 tbsp of the oil in a frying pan, add the pork and fry on both sides until browned, then stir in the remaining tbsp of the jelly. Cook for a few mins until the pork is deeply browned and glistening. Arrange the pork over the cabbage. Pour a little boiling water into the frying pan, stir well to lift up all the pan juices, then pour over the pork.
• Cover the pan tightly, then cook in the oven for 1¼-1½ hrs until the pork is very tender.

Steps:

• Rub pork roast all over with onion soup mix and place roast in the slow cooker. Pour cranberry sauce over roast.
• Cook on Low for 8 to 10 hours. Remove roast to a platter, reserving juices in the slow cooker.
• Melt butter in a saucepan over low heat. Whisk flour into melted butter to form a paste. Pour reserved juices from the slow cooker into the butter mixture, whisking constantly, until gravy lightens in color and thickens, about 5 minutes. Season with salt and black pepper to taste. Serve gravy alongside roast.

Steps:

• Place the chops in the bottom of the crock pot.
• Layer onions, parsley and cabbage on top of chops; salt and pepper.
• Pour beef broth over layers; add apple cider vinegar.
• Cover; cook on Low for 5 to 6 hours.